Summer feast
7 January 2009
17 Comments
Lamb on a spit , meal of champions
I love the smell of summer. However, I don’t like the smell of people in summer. The great thing about this time of year is the easy excuse of throwing a bbq. We heard rumours on the information super highway that a few friends of ours were keen on trying out lamb on a spit, too easy. We rocked up at our local butcher and made an order 2 days before our scheduled bbq.
Me : ” How many kg’s do you think we will need for about 22 people ? ”
Butcher : ” 20 kg will do ”
Hmm, that’s about 1 kg of lamb per person ……. I ordered it anyway as we could use the leftovers for something else.
Nem nuong & beef skewers
You can’t have a Vietnamese bbq without a few sticks of nem noung. For those unfamiliar with them, they are vietnamese pork patties made with a generous amount of garlic and fish sauce among other ingredients. The beef skewers key ingredient was lemon grass, unfortunatley I’m not too sure what else was in there.
Chicken salad
A simple summer salad consisting of grated cabbage, chicken, carrots, asian herbs, topped with crushed peanuts and drizzled with vietnamese fish sauce (nước mắm).
Believe it or not, we actually found this bbq on the side of the road. It was still in good condition, so I gave it a bit of a clean and it was as good as new after 20 minutes (minus the rust …. ). It’s the perfect size for a small bbq or if you can’t be bothered cleaning the bigger bbq.
This comes in handy when people have a few too many beers
Sweet and sour pork
For something a bit random, we tried making some sweet and sour pork. They actually turned out pretty well minus the coating which was just a tad too thick.
Lamb on a spit ($7/kg ) 22kg = $154
This is what everyone came for. This 22kg lamb cost $154 from an Asian butcher in Cabramatta and comes with a tub of marinade, or you can make your own like we did. Fortunately, we had a friend who had a spit so we borrowed it off them. We started cooking the lamb slowly at 4pm and we didn’t see first signs of edibleness until about 7pm. The skin was amazingly crispy, thanks to the constant coats of marinade liberally applied to the lamb every 20 minutes or so. The meat was also superb, tender and juicy pieces of lamb cooked to perfection. The fun part was carving this thing, the meat just fell off my knife so easily that I felt like I was a butcher for the evening.
Even after 3 hours of cooking, we still had to cut up some of the harder to reach pieces in the middle and re-cook them on the bbq. Apart from that, $150 is great value for a lamb which can easily feed 15-20 people.
I love summer, I can’t wait for the next excuse to have a bbq.
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Wow, that looks amazing! I want some!
Reemski’s last blog post..Cantina